Name: Mediterranean Spinach and Feta Cheese Crisps
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24
Cuisine: Mediterranean
Ingredients: 1 package frozen phyllo dough sheets (16 oz), thawed; 1/4 cup olive oil, plus more for brushing; 1 small onion, finely chopped; 3 cloves garlic, minced; 10 oz fresh spinach, roughly chopped; 1/2 cup crumbled feta cheese; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional)

Description

Crispy, golden phyllo cups filled with a savory mixture of spinach, creamy feta, and Mediterranean spices, perfect as a appetizer or snack.

Ingredients

1 package frozen phyllo dough sheets (16 oz), thawed
1/4 cup olive oil, plus more for brushing
1 small onion, finely chopped
3 cloves garlic, minced
10 oz fresh spinach, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with olive oil.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
Add spinach to the skillet in batches, stirring until wilted. Cook for 2-3 minutes to remove excess moisture. Remove from heat and let cool slightly.
Squeeze spinach mixture to remove any remaining liquid, then chop finely. Return to skillet.
Stir in feta, Parmesan, dill, parsley, oregano, salt, pepper, and red pepper flakes if using. Mix well and set aside.
Unroll phyllo dough and cover with a damp towel to prevent drying. Brush one sheet with olive oil, layer another sheet on top, and brush again. Repeat to create a stack of 3-4 sheets.
Using a sharp knife or pizza cutter, cut the layered phyllo into 3-inch squares. Gently press each square into a mini muffin cup, forming a cup shape.
Fill each phyllo cup with about 1 tablespoon of the spinach-feta mixture.
Bake for 12-15 minutes until phyllo is golden brown and crispy. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.

Notes

You can customize the seasonings to taste. For a quicker version, use pre-made phyllo cups from the frozen section. If using frozen spinach, defrost and squeeze dry before cooking.

Prep Time: 25 minutes
Cook Time: 15 minutes
Method: Appetizer
Cuisine: Mediterranean